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The main reason for the limited durability is that tuna in oil perishable food is. During filling traces of moisture or other impurities can always get into the can to increase Microorganisms can lead. Oil the Bacteria formation slowbut not Total prevent prevention. This means that bacteria or yeasts can settle in the product over time, which can affect the taste or quality.
Conservations are usually sterilized. There’s nothing left. And if “spores” had survived, they would make the can unthinkable after a few weeks. Glasses with screw caps are probably more endangered for leaks (gluing after heat treatment)
https://www.terrafoodtech.com/de/sterilisation-von-konserven/
Nothing.
I’ve eaten cans, they’ve been running for almost 10 years. Basically, this is a closed system. There’s nothing in there, nothing out.
But it’s still that what’s in there is beginning to decompose at the molecular level over time. Not after 5 years, but at some point. It is then simply not a tuna in oil anymore, but some strange no more edible pamp.
In addition, the can eventually gets rusted and leaked from the outside. And then it’s getting pretty bad.
But the durability date only means here that the manufacturer has until then assumed the guarantee that the can and contents are in perfect condition.
I also suspect a decomposition, perhaps due to the environmental radioactivity in the rock, etc. Over the years, more and more long-chain molecules break up, and at some point content and taste is very changed.
Microorganisms. Mostly in connection with air.
It’s similar to everything else, it’s broken at some point.
All things have the tendency to turn towards disorder, when you look at old houses that are increasingly falling.
Can’t be. There’s no air in there, the cans have been sterilized over 100 degrees.
A bit of contamination is always in.
This has nothing to do with disorder and entropy if that’s what you implicitly do. The emergence of microorganisms is more order than un.
Joa and still don’t keep things forever!
https://www.terrafoodtech.com/de/sterilisation-von-konserven/
There’s nothing but that and that’s a good reason not to eat anymore
https://de.m.wikipedia.org/wiki/Botulism
I think this has less to do with laziness, more with chemical processes that work for a long time.
Presumably, if you are lucky, you can still eat it, but you won’t.more in the same way as in the beginning.
Yes, I also thought of this, perhaps supported by environmental radioactivity etc.
There was a test at Galileo, where cans (worst as well as fish) were found which were far over 80 years old.
A laboratory has tested the content and classified it as safe. The following taste test is also positive.
I wouldn’t eat it anymore, but canned keep much longer than specified
80 years is already an announcement! In particular, because it also represents an assessment of the high quality of production at the time
The main reason is that the manufacturer is obliged to indicate an MINDEST durability date. (Fun fact: even salt has an MHD.)
In realism, canned foods keep much longer.
Note: it is called “at least…” and not “immediately deadly from…“!
Clearly, even rice and pasta have such a date. Probably even saline in the pack (have no, otherwise I would look…)
Honey, too.
This is more about the fact that after a few years the integrity of the can itself is no longer guaranteed.
Doesn’t mean the can’t break after time. But it means that the manufacturer no longer wants to stand for it when it does.